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Flavors also say a lot about a country, and in spite of its reduced geographical space, Uruguay has a particular richness and offers high quality products from the land as well as from the rivers and sea.

Tannat, an embelm of Uruguayan wines

Vine viticulture has developed notably in the last twenty years. Although Uruguay produces a wide variety of strains the country’s most characteristic is Tannat. This wine, forgotten for a long time in Europe, has achieved international recognition and today there are several Uruguayan wineries that have reached important levels of excellence. In addition it is, of course, a perfect kind of wine to accompany meat.

The olive grove boom

Just as decades ago there was a boom in wine, in recent years it has become popular to plant olive groves. Both in the rural area and the hills of Maldonado and Rocha, as well as in the northern region of Colonia, very high quality businesses have emerged. Uruguayan olive oil has started to receive international recognition and there are varieties that have received awards. These establishments have also become popular with tourists as they tend to offer guided tours and tastings of their oils.

Río Negro Caviar

The Río Negro (Black River) divides the country in two and it is here that sturgeons are bred giving rise to the most surprising product from Uruguay; caviar. In fact, the country has gained renown for the quality that is produced in this area. Currently, there are other establishments that have followed this route and have installed sturgeon farms on different points of Río Negro.

Corvina, a classic of the East

In spite of the length of the coastline, fish do not even get to compete with beef for the first place on the table. However, as you travel east the fish markets become more prominent. In Maldonado and, especially, in Rocha there is a lot of artisanal fishing. While the variety of products is wide you could say that the most characteristic are the prawns (especially in Rocha) and the corvine, a fish that tends to be cooked well on the barbecue, although there are many different ways to do it.